A good cranberry sauce can make or break Thanksgiving. This one, flavored with orange and grapefruit, is aromatic, sweet, and tart all at once…and it only takes about half an hour to make, start to finish!
Note: Some medications don’t play well with grapefruit. If that’s an issue for you, just skip the grapefruit and double the orange zest.
Citrus Cranberry Sauce
1 12-ounce bag frozen or fresh cranberries (about 3 cups)
3/4 cup sugar (or 3/4 tsp. liquid stevia…taste to test)
1/3 cup freshly-squeezed orange juice (about half a large orange)
2 teaspoons finely grated orange zest
2 teaspoons finely grated ruby red grapefruit zest
1/2 cup ruby red grapefruit segments, small dice
Wash the cranberries (they usually have tiny green leaves here and there). Wash the citrus fruits.
Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, less than 5 minutes.
Bring to a boil, stirring occasionally, then reduce heat to low/medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 minutes. Spoon into a serving bowl.
Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.